Happy Easter! Here is a carrot cake recipe that everyone can enjoy. Icing or frosting would make these a great cupcake for any celebration. Check out my recipe for carrot pineapple cake.
Carrot Cake Muffins – Gluten-Free, Dairy-Free, Egg-Free, Nut-Free and Vegan
1 Tbsp. ground Flax meal
3 Tbsp. Warm water
Combine in a small bowl and set aside for 10 minutes to let it gel.
1 c. Sorghum Flour
1/2 c. Millet Flour
1/2 c. Sweet Rice Flour
1/2 c. Tapioca Starch/Flour
1/4 c. Teff flour
2 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. nutmeg
1/2 c. Sugar
1/4 c. Raisins (optional)
2 tsp. GF Vanilla
1 c. Finely Grated Carrots
1 c. Non-Dairy Milk (I used Coconut Dream)
1 tsp. Vinegar (I used white but any light vinegar can be used)
1/3 c. Oil (I used corn but any light oil can be used)
Preheat oven to 350. Combine dry ingredients in a large mixing bowl. Add raisins and carrots. In another bowl combine non-dairy milk and vinegar. Stir in oil and flax mixture. Add to the dry ingredients, stir to combine. Fill prepared muffin cups or papers 1/2 to 3/4 full. Bake for 15-20 minutes. They will get lightly brown. Place on cooling racks. Allow to cool completely before removing from papers. Frost if desired. Great with a good cup of coffee. Enjoy!!!
Yield: 12-18 muffins (depending on how full you fill the cups)